Texas Cheesecake Sheet Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 15 |
|
My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it! Ingredients:
1 (18 1/4 ounce) butter recipe cake mix |
4 large eggs |
2 tablespoons vegetable oil |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
1 1/2 cups milk |
3 tablespoons lemon juice |
1 tablespoon vanilla extract |
pie filling (cherry, pineapple, blueberry, strawberry, etc.) |
Directions:
1. Measure out 1 cup of dry cake mix and reserve.
2. In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
3. Press crust mixture evenly into bottom of a greased 13 x 9 pan.
4. In the same bowl, blend cream cheese and sugar together.
5. Add 3 eggs and reserved cake mix and beat 1 minute on medium.
6. Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
7. Pour into crumb crust.
8. Bake at 300° for 45 to 55 minutes, or until center is firm.
9. Cool to room temperature.
10. Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
11. Store in refrigerator.
12. Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
|
|